Simple and Savory Greek-style Turkey Meatballs

In a large bowl, combine the turkey mince, breadcrumbs, diced red onion, crumbled feta, chopped mint and parsley, garlic powder, salt, and oregano. Mix well using your hands until ingredients are evenly dispersed. If time permits, cover the bowl and refrigerate for 30 minutes to allow the flavors to meld together.

Using slightly damp hands, shape the meat mixture into meatballs about the size of a golf ball.

Heat up extra virgin olive oil in a large skillet over medium heat, then gently place the meatballs into the skillet in batches, being careful not to overcrowd the pan.

Cook on each side for about 5 minutes, or until they’re nicely browned and cooked through. Place cooked meatballs on a plate lined with paper towels.

For the tzatziki sauce, squeeze excess moisture from the grated cucumber. In a bowl, combine cucumber, Greek yogurt, lemon juice, minced garlic, chopped dill and season with salt.

Stir until fully combined. Serve the meatballs warm, with the tzatziki sauce on the side.